WO2019130484A1

WO2019130484A1 - Beverage

Info

Publication number: WO2019130484A1
Application number: PCT/JP2017/046960
Authority: WO
Inventors: 智作山
Original assignee: サントリーホールディングス株式会社
Priority date: 2017-12-27
Filing date: 2017-12-27
Publication date: 2019-07-04
Also published as: JPWO2019130484A1; JP7038141B2

Abstract

This beverage contains 4VG and linalool. The 4VG concentration is 300 to 1200 ppb by mass and the linalool concentration is 200 to 300 ppb by mass.

Description

Beverage

The present invention relates to a beverage comprising 4-vinyl guaiacol (4 VG) and linalool.

Weitzen beer, a kind of traditional German beer, is obtained by brewing using wheat germ and mainly using top fermented yeast. Weizen's beer has a characteristic smell that is expressed as smoke-like or fruity, which is called weizen incense, by using such a manufacturing method.
One of the smoke-like characteristic aroma components of Weyzen beer is 4 VG. 4VG is a phenolic compound which is produced from ferulic acid contained in malt which is one of the raw materials, and ferulic acid is contained abundantly in wheat bran, rice bran and the like. In general, ferulic acid is esterified with sugars to be present in the cell wall of plant tissue, but the ester bond is hydrolyzed by an enzyme used for beer production to release ferulic acid. The liberated ferulic acid is decarboxylated by the enzyme to produce 4VG, which produces a smoke-like aroma characteristic of the 4VG-derived weizen beer. Thus, in beer-taste beverages, 4VG is known to be an important component that produces a smoke-like aroma (Japanese Patent Application Laid-Open No. 2012-38 (Patent Document 1)).

JP 2012-38

However, there has been a problem that beverages containing 4VG or more in a certain amount can not be obtained clean. Under such circumstances, there is a demand for a refreshing beverage having a certain amount of 4VG. There is also a need for a beer-taste beverage that is clean while containing a certain amount of 4VG.

The inventors of the present invention can effectively add cleanliness to a beverage containing a fixed amount of 4VG by adding linalool, particularly when the beverage is a beer-taste beverage. I found out what I could do.

The invention includes the inventions of the following aspects.
[1]
A beverage comprising 4VG and linalool,
4VG concentration is 300 to 1200 mass ppb,
Beverage having a linalool concentration of 200 to 300 mass ppb.
[2]
A beverage comprising 4VG and linalool,
4VG concentration is 300 to 1000 mass ppb,
Beverage having a linalool concentration of 200 to 300 mass ppb.
[3]
The beverage according to [1] or [2], wherein the linalool concentration is 220 to 300 mass ppb.
[4]
The beverage according to [1] or [2], wherein the linalool concentration is 230 to 280 mass ppb.
[5]
[4] The beverage according to any one of [1] to [4], wherein the 4VG concentration is 380 to 1000 mass ppb.
[6]
[4] The beverage according to any one of [1] to [4], wherein the 4VG concentration is 450 to 1000 mass ppb.
[7]
[4] The beverage according to any one of [1] to [4], wherein the 4VG concentration is 480 to 750 mass ppb.
[8]
The beverage according to any one of [1] to [7], which is a malt beverage.
[9]
The beverage according to any one of [1] to [7], which is a malt fermented beverage.
[10]
The beverage according to any one of [1] to [9], which is a beer-taste beverage.
[11]
A container-packed beverage, wherein the beverage according to any one of [1] to [10] is container-packed.

The preferred embodiment of the present invention provides a refreshing beverage while containing a certain amount of 4VG. In addition, a preferred embodiment of the present invention provides a beverage having Weizen aroma and cleanliness.

Beverage Comprising 14 VG and Linalool The beverage of the present invention is a beverage comprising 4 VG and linalool, wherein the 4 VG concentration is 300 to 1,200 mass ppb and the linalool concentration is 200 to 300 mass ppb. The beverage of the present invention is preferably a beer-taste beverage.

The 4VG contained in the beverage of the present invention is known to be produced in a small amount during shochu, awamori or beer production, and is involved in the development of the aroma of these liquors. Ferulic acid decarboxylase produced by microorganisms such as Neisseria gonorrhoeae acts on ferulic acid derived from liquor raw materials to produce 4VG. The concentration of 4VG (4VG concentration) is 300 to 1200 mass ppb, preferably 300 to 1000 mass ppb, and more preferably 380 to 1000 mass ppb.

Linalool contained in the beverage of the present invention is a kind of monoterpene alcohol and is generally used as a flavor. By adding more linalool to the beverage, you can further improve the clarity without losing the taste. The concentration of linalool (linalool concentration) is 200 to 300 mass ppb, preferably 220 to 300 mass ppb, and more preferably 230 to 280 mass ppb.

The beer-taste beverage of the present invention refers to a carbonated beverage having a beer-like flavor. The beer-taste beverage of the present invention includes, unless otherwise specified, any carbonated beverage having a beer flavor regardless of the presence or absence of a fermentation step with yeast or the presence or absence of alcohol. The types of beer-taste beverages according to the present invention include, for example, low-malt beer under the name of Japanese liquor tax law, beer, liqueurs, other miscellaneous liquors, and low-alcohol fermented beverages (for example, less than 1% alcohol content) Of fermented beverages, spirits, non-alcohol beer-taste beverages, and beer-taste soft drinks.

The alcohol content of the beer-taste beverage of the present invention is not particularly limited, but it is preferably 0 to 40% by mass, more preferably 1 to 15% by mass. In particular, the concentration is preferably the same as that of an alcohol which is preferably consumed by consumers as beer or a beer-taste beverage such as low-malt beer, that is, 1 to 7% by mass, but it is not particularly limited.

1.1 Raw materials The beverage of the present invention is not particularly limited in its raw materials, as long as the obtained beverage contains 4VG and linalool. Therefore, when the main raw materials do not contain 4VG, linalool or both sufficiently, the beverage of the present invention can be produced, for example, by adding them.

The main raw materials of the beer-taste beverage of the present invention are water, grains, hops, saccharides, water-soluble dietary fiber, herb / spices and various additives.

Examples of grains include barley (barley, wheat, oats, rye, oats, oats, etc.), rice (white rice, brown rice, etc.), corn, corn, potato, beans (soy, soybeans, etc.) Examples include buckwheat, sorghum, sweet potato, persimmon, starch obtained therefrom, and extracts (extracts) thereof.

Malt means barley, wheat, rye, oats, oats, oats, oats, oats and other barley seeds that have been germinated, dried, and rooted, and the origin and variety are either. May be In the present invention, barley malt is preferably used. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are varieties of barley such as Nijo barley and Six-row barley, any of which may be used. Furthermore, besides malt, colored malt can also be used. In addition, when using a color | collar malt, you may use combining different color | collar malt of a kind, and you may use one type of color | collar malt.
In the production of the beer-taste beverage of the present invention, it is preferable to use wheat as a raw material, it is more preferable to use malt, and it is particularly preferable to use barley and wheat malt.

The term "hop" refers to ordinary pellet hops, bale hops, hop extracts, hop products (isoation hops, hexahops, tetrahops) and the like that are used in the production of beer and the like.

Examples of the saccharide include commercially available saccharified solutions obtained by decomposing starch derived from cereal grains with an acid or an enzyme, and commercially available starch syrup. At this time, the form of the saccharide may be any form such as a liquid such as a solution or a solid such as a powder. In addition, there are no particular limitations on the type of starch raw material grain, the method of purifying starch, and the processing conditions such as hydrolysis with enzymes and acids. For example, saccharides in which the ratio of maltose is increased may be used by devising the conditions of hydrolysis by enzymes or acids. In addition, sucrose, fructose, glucose, maltulose, trehalulose, maltotriose and solutions thereof (sugar solution) can be used.

In addition, water-soluble dietary fibers such as indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidin and carrageenan can also be used as the raw materials of the beer-taste beverage of the present invention. Among these, from the viewpoint of versatility such as stability and safety, it is preferable to use indigestible dextrin and polydextrose as raw materials.

Herbs and spices include, for example, agrimony, abens, betony, burdock, clove, juniper, costmary, dog rose, ele campaign, ibright, gentian, grand ivy, magwort, lou, st jones wort, wormwood, Yarrow, Alcanet, Penny Royal, Hibiscus, Stevia, Lemongrass, Lemon Balm, Chamomile, Ginger, Thyme, Pepper, Mallow Blue, Linden Anise, Star Anise, Laurel, Lavender, Sage, Coriander, Coriander Seed, Fennel, Hisop, Oregano, peppermint, rosemary, spearmint, caraway, orange peel, lemon peel, willow, jasmine, basil, zum peel, lemon martre Pepper or processed products (e.g., extract) obtained from these natural products and the like can be used.

Coriander and coriander seeds (dried coriander fruits) contain linalool. Therefore, it is preferable to use coriander, coriander seed or an extract thereof as herb / spices as a raw material of the beer-taste beverage of the present invention.
The coriander is a kind of plant belonging to the genus Cilidrogenus Coindro sp. It is also known in Japanese name as Conedro and Stinkweed. Although both leaves (leaf) and seeds (seed, botanically, fruits) are used, in the present invention, it is preferable to use coriander seed as a raw material. As the coriander seed, one that is generally commercially available may be used. The dried fruit (hole) may be used as it is, or a powdery material may be used which has been crushed so as to facilitate extraction of the components. From the viewpoint of shortening the extraction time, a powdery one is preferable. In this specification, those in any state are called coriander seeds.
The coriander seed extract is obtained by extracting coriander seed with a solvent such as water or alcohol or a mixed solution thereof, and concentrating as necessary. For example, the alcohol used for extraction is preferably one used usually for alcoholic beverages. For the purpose of not changing the design quality after compounding, the alcohol used for extraction is preferably distilled liquor obtained using a continuous distillation machine that is almost tasteless and odorless. Distilled liquors obtained using a continuous distillation machine include spirits such as vodka and alcohol for raw materials, and continuous distillation shochu (so-called crustacean shochu). As a method for producing coriander seed extract, for example, a known method described in JP-A-2012-105572 is used.

1.2 Other Additives In the present invention, various additives may be added as needed, as long as the effects of the present invention are not impaired. For example, perfumes such as linalool and 4VG, colorants, foam-forming agents, fermentation accelerators, sweeteners, bitters, yeast extracts, protein substances such as peptide-containing substances, seasonings such as amino acids, antioxidants such as ascorbic acid An agent, various acidulants, etc. can be added as needed in the range which does not prevent the effect of this invention. A coloring agent is used to give beer a beer-like color to the beverage, and caramel pigment can be used. The foam forming agent is used to form a beer-like foam in the beverage or to retain the foam of the beverage, and plant extract saponin based substances such as soybean saponin, quillaja saponin, etc., plants such as corn and soybean Protein and peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extract and the like can be used as appropriate. The flavoring agent is used for beer-like flavoring, and a proper amount of flavoring agent having a beer flavor can be used. The fermentation promoter is used to promote fermentation by yeast, and may be used alone or in combination, for example, yeast extract, rice bran components such as rice and wheat, vitamins, mineral agents and the like. As sweeteners, any high-intensity sweeteners such as natural sweeteners and synthetic sweeteners can be used, and sucrose derivatives such as sucralose; synthetic sweeteners such as acesulfame K, saccharin etc. It can be used alone or in combination of two or more. The bitter taste agent may be any plant or plant extract that causes the taste to taste bitter by being incorporated into a beverage. Bittering ingredients include Himeji incense, Akamatsuri, Sage, Labyrinth, Laminaria, Laurels, Labyrinia, Laminaria, Kawashin, Naringin, citrus extract, Nigaki extract, coffee extract, tea extract, bitter gourd extract , Lotus germ extract, yellow pepper extract, pokeweed extract, laurel extract and the like can be used.
In the present invention, in order to adjust the concentration of 4VG and linalool contained in the beverage, it is preferable to add them.

1.3 Carbon Dioxide The beverage of the present invention may contain carbon dioxide, and the carbon dioxide may utilize carbon dioxide contained in the raw material, and may be dissolved by mixing with carbonated water or addition of carbon dioxide, etc. You may
The carbon dioxide gas contained in the beer-taste beverage of the present invention can be used as it is because carbon dioxide gas is generated in the fermentation process when a fermentation liquid is used as the raw material. In addition, when non-fermentation liquid is used as the raw material, carbon dioxide gas generated in the fermentation process can not be used, so mixing of non-fermentation liquid with carbonated water or addition of carbon dioxide gas to non-fermentation liquid makes it possible to make carbonated beer taste beverage The gas can be dissolved.

The amount of carbon dioxide contained in the beverage of the present invention is represented by the carbon dioxide pressure of the beverage, and is not particularly limited as long as the effects of the present invention are not impaired. Typically, the upper limit of the carbon dioxide gas pressure of the beverage is ^{4.0kg / cm 2, 3.4kg / cm} 2 or 2.8 kg / cm ^2,, the lower limit is 0.2kg ^/ cm 2, 0.9kg ^/ cm ² or 1.5 kg / cm ² and any of these upper and lower limits may be combined. For example, carbon dioxide gas pressure of the beverage, 0.2 kg / cm ² or more 4.0 kg / cm ² or less, 0.2 kg / cm ² or more 3.4 kg / cm ² or less, 0.9 kg / cm ² or more 2.8 kg / cm ² or less, or 1.5 kg / cm ² or more 2.8 kg / cm ² may be less. The gas pressure in the present specification refers to the gas pressure in the container except in a special case. The pressure is measured by a method well-known to those skilled in the art, for example, after fixing a sample heated to 20 ° C. to a gas pressure gauge, open the stopcock of the gas pressure gauge once to degas the gas and close the stopcock again. Can be measured using a method of swinging to read the value when the pointer reaches a predetermined position, or using a commercially available gas pressure measuring device.

2 Method of producing a beverage The method of producing a beverage of the present invention is not particularly limited, but adjusting the 4VG concentration by selecting raw materials having a high or low content of 4VG and increasing or decreasing the usage of these raw materials Can. In addition, 4VG concentration can also be adjusted by selecting and using a yeast that easily or hardly produces 4VG. Similarly, the concentration of linalool can be adjusted by selecting raw materials with high or low content of linalool and increasing or decreasing the amount of use of these raw materials. Examples of raw materials having a high content of linalool include hops, coriander, coriander seed and the like. Furthermore, in the production method of the present invention, the 4VG concentration or linalool concentration may be adjusted by performing dilution, filtration, filtering or the like during the production of the beer-taste beverage.

Although the fermented liquid obtained through the fermentation process and the non-fermented liquid not subjected to the fermentation process can be used to produce the beer-taste beverage of the present invention, the use of the fermented liquid is superior in flavor of the obtained beverage. preferable.

In addition, in order to adjust 4VG concentration and linalool concentration, the production method of the present invention may include the step of adding 4VG or linalool. In the said manufacturing method, the timing which adds 4VG and linalool is not limited. Specifically, when a fermentation broth is used to produce a beer-taste beverage, the timing of addition of 4VG and linalool may be before or after the fermentation process or during the fermentation process. Also, 4VG and linalool may be added together with raw materials such as malt.
When the raw material itself contains 4VG and linalool, 4VG and linalool are added so that the total content of 4VG and linalool derived from the raw material and the content of 4VG and linalool added becomes a predetermined content.

Hereinafter, the manufacturing method of the beer taste drink of this invention is demonstrated.

2.1 Production of Fermented Liquid and Non-Fermented Liquid (1) Production of Fermented Liquid The fermented liquid used in the method for producing a beer-taste beverage according to the present invention includes, for example, a charging step, a fermentation step, a liquor storage step, a filtration step, and a container It is obtained by a process for producing a beer-taste beverage well known to those skilled in the art, such as a filling process.
Specifically, the raw material is charged into a charging kettle or tank, enzymes such as amylase are added if necessary, gelatinization and saccharification are carried out, filtration and boiling are carried out, and coagulation proteins etc. are collected in a clarification tank. Remove solids. Thereafter, yeast is further added and fermentation is carried out, the yeast is removed with a filter or the like, and water, brewer's alcohol, additives and the like are added as needed to obtain a fermentation broth.

The fermentation process may be any process as long as fermentation is performed by adding yeast to a stock solution such as wheat, malt extract, soy peptide, wort and the like containing water and hops, and various conditions such as fermentation temperature and fermentation period are It can be set freely. For example, in the case of producing a beer-taste fermented beverage, fermentation may be performed under the conditions of 8 to 25 ° C. for 5 to 10 days, which are fermentation conditions for producing ordinary beer or low-malt beer. During the fermentation process, the temperature (temperature increase or decrease) or pressure of the fermentation liquid may be changed.

The yeast used in the fermentation step can be selected in consideration of the type of fermented beverage to be produced, the desired flavor and fermentation conditions, and the like. For example, commercially available yeasts such as Weihenstephan-34 strain can be used. The yeast may be added to the wort as the yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the wort. Moreover, after centrifugation, you may add what removed the supernatant completely. The addition amount of the yeast to the wort can be set appropriately, and for example, it is about 5 × 10 ⁶ cells / ml to 1 × 10 ⁸ cells / ml.

In the present specification, a beer-taste beverage using a fermented liquid is referred to as a fermented beverage or a fermented beer-taste beverage. Moreover, the beer taste drink using the fermented liquid which fermented malt is called malt fermented drink or malt fermented beer taste drink.

(2) Production of non-fermented liquid The non-fermented liquid production process used in the method for producing a beer-taste beverage according to the present invention does not include a fermentation process, and wort containing malt, malt extract, soy peptide, hop, etc. and water. Etc. can be obtained by a mixing step of mixing carbonated water or carbon dioxide gas with alcohol in a stock solution such as The non-fermented liquid may further include, in addition to the mixing step, a manufacturing step of a beer-taste beverage well known to those skilled in the art, such as a charging step, a storage step, and a container filling step.

In the present specification, a beer-taste beverage using a non-fermented liquid is referred to as a non-fermented beverage or a non-fermented beer-taste beverage.

2.2 Adjustment of 4VG content, linalool content In order to adjust the 4VG content and linalool content of the beverage of the present invention within the predetermined range, 4VG, linalool or 4VG and linalool are added to the beverage or its original beverage, etc. It may be added. The timing of addition of 4VG and linalool is not particularly limited, and may be before, during or after the production of a fermentation broth or non-fermentation broth. Also, the addition of 4VG and linalool may be divided into multiple times. The 4VG and linalool to be added may be a composition containing them or an isolated produced compound, and they may be derived from natural products or artificially synthesized ones.

3 Container-packed Beverage The beverage of the present invention can be filled and sealed in a container to make the container packed. A container of any form and material may be used, and examples of the container include a bottle, a can, a barrel, or a plastic bottle.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited by these examples.

[Measurement of 4VG and linalool concentration]
Food chem., 2013, 61 (47), pp. 11303-1131 (Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach). It measured using the mass spectrometer (GC-MS).

[Examples 1 to 14]
Using a commercially available beer product as a base beverage, 4VG (ALDRICH W267511) and linalool were added to the base beverage to prepare a beer-taste beverage having 4VG concentration and linalool concentration described in Table 1. A mixture of R form and S form was used as added linalool.

[Comparative Examples 1 to 6]
Similar to Examples 1-14, 4VG and linalool were added to the base beverage to prepare a beer-taste beverage having 4VG concentration and linalool concentration described in Table 1.

A sensory evaluation was performed on the beverage thus obtained by five trained panelists for the cleanness of the aftertaste and the comprehensive evaluation as a beer-taste beverage. The finish of the aftertaste was evaluated in 1 to 5 (1 step).
1: Weak 2: Slightly weak 3: Normal 4: Slightly strong 5: Strong Also, the overall evaluation as a beer-taste beverage was evaluated in 1 to 5 (1 step).
1: Impossible 2: Acceptable 4: Good 4: Excellent 5: Very good. For the comprehensive evaluation, a pass line where it can be judged that 3 or more is excellent as the flavor.
These results were as shown in Table 1.

Normally, when the 4VG concentration of the beverage increases, the finish of the aftertaste tends to decrease, but in the beverage with a 4VG concentration of 300 to 1200 mass ppb, the beverage is cleaned by adjusting the linalool concentration to 200 to 300 mass ppb. It was confirmed that the flavor was improved and the flavor was improved.

The present invention can provide a beverage with excellent flavor.

Claims

A beverage comprising 4VG and linalool,
4VG concentration is 300 to 1200 mass ppb,
Beverage having a linalool concentration of 200 to 300 mass ppb.
A beverage comprising 4VG and linalool,
4VG concentration is 300 to 1000 mass ppb,
Beverage having a linalool concentration of 200 to 300 mass ppb.
The beverage according to claim 1 or 2, wherein the linalool concentration is 220-300 mass ppb.
The beverage according to claim 1 or 2, wherein the linalool concentration is 230-280 mass ppb.
The beverage according to any of the preceding claims, wherein the 4VG concentration is from 380 to 1000 ppb.
The beverage according to any of the preceding claims, wherein the 4VG concentration is between 450 and 1000 ppb.
The beverage according to any of the preceding claims, wherein the 4VG concentration is 480-750 wt ppb.
The beverage according to any one of claims 1 to 7, which is a malt beverage.
The beverage according to any one of claims 1 to 7, which is a malt fermented beverage.
The beverage according to any of the preceding claims, which is a beer-taste beverage.
A packaged beverage, wherein the beverage according to any one of claims 1 to 10 is packaged.